- 2 cup double cream.
- ¼ cup basil, roughly chopped.
- ½ tsp garlic paste.
- ¼ tsp salt.
- ¼ tsp ground white pepper.
Directions:
1- Pour the double cream into the bowl of a blender and beat for 3 to 5 minutes, or until the mixture turns to solid fatty lumps with a liquid base.
2- Line a colander with a clean muslin cloth and place it over a bowl.
3- Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.
4- Tip the butter into the bowl, add the garlic paste, chopped basil and salt and mix.